Fiery Catfish Fingers

1 c Yellow Or Coarse Ground Mustard Or A Combination Of Both
1 Egg White Lightly Beaten
2 ts Tabasco Pepper Sauce
1 1/2 lb Catfish Fillets, Cut Into Bite Sized Strips
1/2 c Yellow Cornmeal
1/2 c All-Purpose Flour
1/2 ts Salt
1/4 ts Freshly Ground Black Pepper
1 qt Vegetable Oil

In a large bowl, stir together the mustard, egg white and Tabasco sauce. Add the fish and toss to coat well. Cover and marinate for 1 hour.

In a shallow dish, mix together the cornmeal, flour, salt and pepper. Pour the oil into a heavy 3 quart saucepan or deep-fryer, filling it no more than one-third full, and heat over medium heat to 350oF. Dredge the fish in the cornmeal mixture and shake off the excess. Carefully add the fish to the oil, a few pieces ata time. Cook for 2 minutes, or until golden brown and crispy. Drain on paper towels. Serve the catfish hot with spicy mayonnaise or picante sauce.

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